Hélène Laurendeau’s Potato and Broccoli Soup
Hélène Laurendeau’s Potato and Broccoli Soup
Ingredients
- 1 medium onion, thinly sliced
- 1 stalk celery, thinly sliced
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, finely chopped
- 2 cups (500 ml) chicken broth
- 2 potatoes, peeled, washed and cut into pieces
- 2 cups (500 ml) broccoli florets
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) mild or sharp cheese, grated
- Salt and pepper
Instructions
- In a saucepan, soften onion and celery in oil for 4 minutes. Add garlic and cook for 1 minute. Add broth and potatoes. Bring to a boil, cover and cook over medium heat for about 15 to 20 minutes or until potatoes are tender.
- Add broccoli. Cover and simmer for about 5 minutes or until cooked.
- Add milk and mix thoroughly. Crush cooked vegetables with a masher. Stir in cheese. Season with salt and pepper.
Hélène Laurendeau’s Potato and Broccoli Soup